Introduction
There’s something truly special about a freshly baked loaf cake, and this Lemon Drizzle Loaf Cake is no exception. With its golden crust and a moist, tender crumb, it practically begs to be enjoyed. The bright, zesty flavor of lemon dances through each bite, making it the perfect treat for any occasion. Whether you’re sharing it with friends over a warm cup of tea or treating yourself to a slice, this cake promises a delightful experience that’s as refreshing as it is delicious!
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) granulated sugar
- 4 large eggs
- Zest of 2 lemons
- 1 3/4 cups (225g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (80ml) milk
- Juice of 2 lemons
- 1 1/4 cups (150g) powdered sugar
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (180°C) and grease a loaf tin to ensure your cake releases easily.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, creating a lovely, airy base for your cake.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next for a smooth batter.
- Gently stir in the fresh lemon zest, which will add a vibrant flavor to your cake.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk—this will help your batter become perfectly smooth and creamy.
- Pour the luscious batter into your prepared loaf tin and smooth the top with a spatula for an even bake.
- Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean, signaling that your cake is ready to shine.
- While the cake is baking, mix the lemon juice with powdered sugar in a small bowl to create a glossy drizzle that bursts with flavor.
- Once the loaf cake has baked to perfection, allow it to cool in the tin for about 10 minutes before carefully transferring it to a wire rack.
- While the cake is still warm, use a skewer to poke holes all over the top, allowing the warm lemon drizzle to soak in beautifully.
- Pour the lemon drizzle generously over the loaf and let the cake cool completely before slicing into this delightful creation.
Notes or Tips
For an extra pop of citrus flavor, you can add a tablespoon of lemon zest to the drizzle. If you prefer a sweeter taste, adjust the ratio of powdered sugar to lemon juice until it’s perfect for your palate. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat!
Cooking Techniques
Creaming the butter and sugar together properly is key to achieving a light and fluffy cake texture. Remember to beat in the eggs one at a time to help emulsion, leading to a wonderfully cohesive batter. Alternating the dry ingredients with the wet helps to avoid overmixing, which can lead to a dense loaf.
FAQ
Can I make this recipe ahead of time?
Absolutely! You can bake the loaf cake a day in advance. Just be sure to wrap it tightly in plastic wrap once cooled to keep it moist.
Can I use a different citrus for the drizzle?
Yes, feel free to experiment with other citrus fruits like oranges or limes for a different flavor profile!
Conclusion
This Lemon Drizzle Loaf Cake is a celebration of fresh, zesty flavors that will brighten any day. Perfect for a cozy afternoon or a sweet finish to dinner, it’s sure to become a favorite in your baking repertoire. So gather your ingredients and let the aroma of citrus fill your kitchen—your taste buds are in for a treat!